Cilantro Chicken Tenders

Name: Cilantro Chicken Tenders
Cuisine: Western

Features:

Cuisine:

Western

Directions

Ingredients :

2 bunches cilantro

7 cloves garlic

peeled

1 medium jalapeno pepper

or more to taste

2 tablespoons lemon juice

2 tablespoons canola oil

1 tablespoon cumin seeds

2 ½ pounds chicken tenders

cut into small pieces

½ tablespoon cumin powder

1 ½ teaspoons salt

1 teaspoon cayenne pepper

1 red bell pepper

chopped

1 green bell pepper

chopped

½ tablespoon canola oil

1 cinnamon stick

1 bay leaf

or more to taste

½ tablespoon cumin seeds

4 cups water

2 cups uncooked white rice

1 pinch salt

Methods :

Combine cilantro, garlic, jalapeno pepper, and lemon juice in a blender and process well. Set aside.

Warm 2 tablespoons oil in a large skillet over medium heat. Add cumin seeds and fry until brown, about 1 minute. Add chicken and fry until no longer pink in the middle and juices run clear, 5 to 10 minutes.

Pour in cilantro mixture and increase heat to medium-high. Add cumin powder, salt, and cayenne pepper. Cook until juices evaporate and sauce thickens slightly, 3 to 5 minutes, making sure to stir frequently to prevent burning. Add bell peppers and cook for 10 minutes more.

Meanwhile, heat 1/2 tablespoon oil in a large saucepan over medium heat. Add cinnamon stick, bay leaf, and cumin seeds. Add water, rice, and salt. Bring to a boil. Reduce heat to low and cover. Simmer until water is absorbed and rice is tender, 15 to 20 minutes.

Serve chicken over cooked rice.